Recent content by davethecook

at least when you take your finger off it won't hurt Shun is for the money the best edge you can get on a knife (in my experience). However the steel is so hard that you really need to know what you are doing in order to properly take care of that edge. Unlike with your softer German blades...

So I got a stovetop smoker for christmas (yeah I know... I prefer the real deal too) and I want to make my own duck bacon. Having never made bacon of any type before and without a recipe, I'm just kind of going on inuition here. right now I have two white pekin breasts in a maple syrup brine...

Hey everyone... I'm glad I finally found someplace where people can empty all the food out of their brains. I'm a new chef, I just finished my rookie year without killing, maiming, poisoning, or insulting anyone... whoopie! I'm looking for someplace where I can get a sounding board for all the...

smoking duck I love smoked duck... but I'm thinking about curing it like moroccan lemons... in sugar and salt. Maybe a really concentrated maple syrup brine... then cold smoke it over alder wood. Any thoughts?